DILL SEEDS RECIPES

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DILL PICKLED CUCUMBERS RECIPE - BBC GOOD FOOD



Dill pickled cucumbers recipe - BBC Good Food image

Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too

Provided by Jane Hornby

Categories     Side dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

1kg small pickling or ridged cucumber
85g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 3.5 tbsp
100g white sugar
handful of dill sprigs

Steps:

  • Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
  • Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 15 calories, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.8 milligram of sodium

BEETROOT & HALLOUMI SALAD WITH POMEGRANATE AND DILL RECIPE ...



Beetroot & halloumi salad with pomegranate and dill recipe ... image

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Total Time 17 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 2

Number Of Ingredients 11

1 medium red onion, halved and thinly sliced
2 tbsp apple cider vinegar
2 oranges
4 handfuls rocket leaves
2 cooked beetroots, chopped
drop rapeseed oil, for frying
80g thinly sliced halloumi, slices halved
80g pomegranate seeds
2 tbsp pumpkin seeds
handful mint leaves
few sprigs dill, chopped

Steps:

  • Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
  • Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
  • Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

Nutrition Facts : Calories 371 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 8 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.4 milligram of sodium

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REFRIGERATOR KOSHER DILL PICKLES RECIPE - FOOD.COM
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
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REFRIGERATOR KOSHER DILL PICKLES RECIPE - FOOD.COM
I've used this dill pickle recipe as long as I've grown cucumbers. It's easy to make and the pickles taste amazing. I make these in small batches every couple of days as the cucumbers in my garden get big enough to use. They keep for around 6 month in the refrigerator if you don't eat them first.
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I got this recipe from my mom. It is traditionally served in a rye bread bowl (rip out pieces of bread in the top to hollow out a bowl for the dip, and then place the bread around the edges of the platter). It can also be served without the bread with veggies or chips.
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DILL - WIKIPEDIA
Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae.It is the only species in the genus Anethum.Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.
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